Pregnancy Friendly Spinach and Mushroom Frittata
Total time35 min
Prep time10 min
Cook time25 min
4.6(23)
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Learn more →Ingredients
4 servings
- 8 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 4 cups baby spinach, loosely packed
- 2 tbsp fresh thyme leaves
- 3 oz fresh mozzarella, torn into small pieces
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the oven to 375°F (190°C).
- 2
Crack the eggs into a mixing bowl, add the salt and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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